Main Course

Sinigang na Baboy

Name: Sinigang na Baboy
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 500 g pork belly cut into 2-inch cubes; 1.5 l water; 1 pcs red onion quartered; 2 pcs tomato quartered; 2 tbsp fish sauce; 22 g tamarind soup mix; 100 g radish sliced; 100 g snake bean cut into 2-inch pieces; 1 pcs eggplant sliced; 1 pcs chili pepper whole (optional); 6 pcs okra trimmed; 1 pcs bok choy trimmed; 1 pinch salt to taste (optional)

Sinigang is a Filipino sour soup characterized by its savory and tangy tamarind broth. This version features tender pork belly and an assortment of vegetables, creating a comforting and flavorful meal. It's perfect for a rainy day or whenever you crave a hearty, sour soup.

An original recipe by Forkin

Total time: 1 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 711 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork belly, cut into 2-inch cubes
1.5 lwater
1 pcsred onion, quartered
2 pcstomato, quartered
2 tbspfish sauce
22 gtamarind soup mix
100 gradish, sliced
100 gsnake bean, cut into 2-inch pieces
1 pcseggplant, sliced
1 pcschili pepper, whole(optional)
6 pcsokra, trimmed
1 pcsbok choy, trimmed
1 pinchsalt, to taste(optional)

Equipment

large pot

The method

Step by step

1
Place the pork belly in a large pot and add water. Bring to a boil, then skim off any scum that rises to the surface.
About 10 min
Cook’s note: Skimming helps keep the broth clear and clean-tasting.
2
Add the red onion and tomato to the pot. Reduce heat to a simmer, cover, and cook for about 60-70 minutes, or until the pork is very tender.
About 1 hr 10 min
Cook’s note: The longer the pork simmers, the more tender it will become.
3
Stir in the fish sauce and the tamarind soup mix. Mix well to dissolve the powder.
About 2 min
Cook’s note: Adjust the amount of tamarind mix to your preferred level of sourness.
4
Add the radish and snake bean. Cook for 5 minutes.
About 5 min
5
Add the eggplant, chili pepper (if using), and okra. Cook for another 5 minutes, or until the vegetables are tender-crisp.
About 5 min
Cook’s note: Avoid overcooking the vegetables to maintain their texture.
6
Finally, add the bok choy and cook for 1-2 minutes until just wilted.
About 2 min
7
Taste and adjust seasoning with additional fish sauce or salt if needed.
About 1 min
8
Serve hot with steamed rice.

Per serving

Nutrition

46%Score

Calories: 711kcal
Protein: 22.3g
Carbs: 13.3g
Fat: 68g
Fibre: 4.6g
Sugar: 6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sinigang in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium heat until warmed through.